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Scialatielli alla Siciliana

Difficulty Beginner
Best Season Suitable throughout the year

This pasta recipe brings together fresh pasta, eggplant, cherry tomatoes and mozzarella in a true Sicilian style.  The recipe is finished torn basil leaves, and a drizzle of extra-virgin olive oil.   

Serves 6 to 8.

    For the pasta
  • 700 grams Semolina Flour
  • 300 grams Flour
  • 5 Eggs
  • 100 milliliters Milk
  • Salt (to taste)
  • For the sauce
  • Extra Virgin Olive Oil (as needed)
  • 2 Eggplants (cubed)
  • 250 milliliters Tomato Sauce
  • Salt (to taste)
  • 100 grams Mozzarella Cheese (cubed)
  1. Preparing the pasta

    Mix together semolina flour, flour, eggs, milk and salt. Knead well. Let the dough sit for ½ hour to an hour. The longer you let dough rest, the better.

    Roll out the dough by hand or with a pasta machine to about¼inch thick sheets. Cut the pasta by hand with a knife into shoelace-like pieces.

  2. Preparing the sauce & cooking the pasta

    For the sauce, sauté eggplant in olive oil until all the water has evaporated (about 8-10 minutes). Add tomato sauce and a pinch of salt, to taste.

    Cook Scialatielli in a pot of boiling salted water until al dente. Drain pasta and add the Scialatielli into the eggplant/tomato sauce.

    Add Mozzarella cheese, and sauté over low heat until the Mozzarella is melted. Serve with fresh basil and grated Parmigiano Reggiano, as desired.

Keywords: pasta,